Yesterday we were lucky enough to escape the city for the day.
After a quick breakfast of smashed avocado on toast we packed up the car with the usual necessities and headed out to my mother’s house for a much longed after catch up and cuddles.
I adore going home. There is something so special about spending time in the house and town you grew up in.
After a day filled with much gossiping, cups of tea, delicious food and playtime in sunshine at the park we all too quickly had to leave and as we drove over the expressway entering the city I felt the pangs of missing home in the pit of my stomach.
Still feeling a tiny bit homesick this morning I decided to conjure up a little homely comfort by way of a freshly baked banana oat loaf. There is nothing quite like a gorgeous loaf of banana bread baking and filling the house with the aromas of comfort and my childhood to ward off any feelings of uneasiness and longing and as I retrieved the golden loaf from the oven and inhaled the wonderful mixture of banana, cinnamon and brown sugar I was once again feeling the true loveliness of home.
To create you own loaf of lovely banana oat bread simply…
Start by mashing 3 small (or 2 large) bananas in a large bowl.
Add the brown sugar, eggs, vegetable oil, vanilla and yoghurt and whisk to combine.
Sift over the flour, baking powder, cinnamon, nutmeg, ginger and cardamom.
Add the oats and stir to combine.
Pour the lovely golden banana spiked batter into a loaf tin lined with baking paper and sprinkle with a handful of extra oats, brown sugar and a dusting of cinnamon. Pop into an oven heated to 180°C (350°F) and bake for 45-50 minutes or until cooked and golden. When a skewer is inserted and removed clean the cake is cooked.
Serve warm or at room temperature with a handful of fresh strawberries.
Banana oat bread
2 large bananas (or 3 small)
¾ cup (180ml) vegetable oil
1 cup thick natural yoghurt
1 tsp vanilla essence
3/4 cup brown sugar
2 cups plain flour
2 tsp baking powder
1 tsp cinnamon, ground
½ tsp ginger, ground
½ tsp nutmeg, ground
½ tsp cardamom
1 cup rolled oats
Preheat oven to 180°C. Place the bananas into a large mixing bowl and mash. Add the oil, eggs, yoghurt, vanilla and sugar and whisk to combine. Sift over the flour, baking powder and spices. Add the oats and stir until combined. Pour the mixture into a greased and lined loaf tin and bake for 45-50 minutes or until cooked when tested with a skewer. Allow the cake to cool a little before removing from tin and placing on cooling rack to cool completely.
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